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Who knew? Bomboloni Pizza, Beignets and Asiago Bread

savory doughnuts pizza bread bomboloni beignets asiago bread  food photoEvery so often there is a recipe I like so much I want to find new things to do with it.  So it is with the Savory Doughnut post.  Known as bomboloni in Italy, the dough for these treats can be savory or sweet.  It is one of the easiest yeast doughs I have ever put together, so one night when we had some of my taco meat left over, I thought about using it for a pizza.  The bombolini crust seemed like a natural for a deep dish type of crust. I wondered what else I could come up with and the beignets and asiago bread soon came to mind.

While the pizza and beignets each take one half a recipe of dough, the asiago bread uses the whole recipe.  The recipe can’t be scaled back any further but you can always freeze one half if you aren’t going to use it right away.

So call them savory doughnut  dough or bomboloni, this dough has just been turned into a pizza, beignets and bread.  Who knew?

savory doughnuts pizza bread bomboloni beignets asiago bread  food photoBombolini Pizza - This is one of those use whatever you have recipes.  Mine is a Southwestern Pizza as that is what I had leftover.  I have to say, Mike went nuts over this as did I. For a bunch of leftovers, it was a real treat.
1/2 recipe savory doughnuts dough
1/2 recipe (more or less) taco meat from taco seasoning
Cheddar Cheese, grated
Tortilla Chips, optional
Shredded Lettuce
Diced Tomatoes
Guacomole, optional
Sour Cream

Preheat the oven to 450 degrees.

I used a 12″ pizza pan and rolled the crust to fit.  However, it could be made free form on a baking sheet if desired.  Roll the dough 12 to 13 inches in diameter and fit it into the pan.savory doughnuts pizza bread bomboloni beignets asiago bread  food photo

If the taco meat seems a bit dry, add a bit of tomato sauce or even water.  Spread it on the dough.   savory doughnuts pizza bread bomboloni beignets asiago bread  food photoTop with the cheddar cheese.  savory doughnuts pizza bread bomboloni beignets asiago bread  food photoLightly crush the tortilla chips and spread them evenly over the cheese.   savory doughnuts pizza bread bomboloni beignets asiago bread  food photoBake for 25 to 30 minutes.  If the top or edges start browning too quickly, cover loosely with foil.

When it comes out, top it with shredded lettuce, guacomole and sour cream.savory doughnuts pizza bread bomboloni beignets asiago bread  food photo

 

savory doughnuts pizza bread bomboloni beignets asiago bread  food photoBomboloni Asiago Bread - This is a soft loaf of bread with a crispy top and bottom crust.  Use as little or as much red pepper flakes as you like.  The same goes for the asiago.  This makes a thick loaf.  If you want to make a foccacia, use
1 recipe Savory Doughnuts Dough
Olive Oil
Hot Pepper Flakes
Asiago Cheese, grated

 

 

Spray a 9×2 inch round cake pan and set aside.

Shape the dough into a round.  Place it in the prepared pan and flatten it to fill the pan.  savory doughnuts pizza bread bomboloni beignets asiago bread  food photoCover and let rise until doubled, about an hour.savory doughnuts pizza bread bomboloni beignets asiago bread  food photo

Preheat the oven to 425 degrees.

Dimple the dough deeply with your fingers.  savory doughnuts pizza bread bomboloni beignets asiago bread  food photo

savory doughnuts pizza bread bomboloni beignets asiago bread  food photo

Brush with olive oil, savory doughnuts pizza bread bomboloni beignets asiago bread  food photosprinkle on hot pepper flakes savory doughnuts pizza bread bomboloni beignets asiago bread  food photoand finish with asiago cheese.savory doughnuts pizza bread bomboloni beignets asiago bread  food photo

Bake at 425 degrees for 35 to 45 minute until a deep, rich golden brown.

 

savory doughnuts pizza bread bomboloni beignets asiago bread  food photoBomboloni Beignets – These tasty morsels are so easy and soooooo good.  The tiny mishapen end pieces are great  if you fry them first because you can stand there and eat them while the rest are frying.
1/2 savory doughnuts recipe
Vegetable oil
Powdered Sugar

 

Roll the dough out to about 1/3 inch.  Cut into the desired size squares.

savory doughnuts pizza bread bomboloni beignets asiago bread  food photo

Pour oil about 1/2 inch deep into a fairly deep pan or dutch oven.  As soon as it reaches 350 degrees*, add the squares of dough to the pan without crowding them.  savory doughnuts pizza bread bomboloni beignets asiago bread  food photoYou do not want them to rise before they go into the oil.  Fry to a golden brown, turn them and fry again to a golden brown.  savory doughnuts pizza bread bomboloni beignets asiago bread  food photoIf one or two blister up and won’t remain turned over, just prick the blister and they will stay turned.  Drain on paper towels.  Repeat as necessary.savory doughnuts pizza bread bomboloni beignets asiago bread  food photo

As soon as they are all fried, put four or five in powdered sugar.  Use a container like I did or a paper bag.  savory doughnuts pizza bread bomboloni beignets asiago bread  food photosavory doughnuts pizza bread bomboloni beignets asiago bread  food photoShake gently to completely coat with powdered sugar.

Eat them warm or at room temperature.  In any case, they need to be eaten the same day.  Not a problem for me!!!

savory doughnuts pizza bread bomboloni beignets asiago bread  food photo

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